How To Make Jello Jigglers — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

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Make sure you have a clear area on a level shelf in the refrigerator for the baking dish. \r\n”,”image”:{“id”:”b9f7a7f4ec4e63482396bfebeed5e73cecbe85d4″,”width”:3000,”height”:2002,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-05T15:11:55.085-04:00″,”updated_at”:”2017-05-05T15:11:55.085-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0594.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”e23066eb85b248a065bc385a5502cc74f634e806″,”caption”:”Purée the dragon fruit: Place the dragon fruit, sugar, and 1/4 cup of the water in a blender. Blend on high speed until puréed and mostly smooth, about 1 minute.”,”image”:{“id”:”e23066eb85b248a065bc385a5502cc74f634e806″,”width”:3000,”height”:2002,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-05T15:11:54.952-04:00″,”updated_at”:”2017-05-05T15:11:54.952-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0540.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”0328a7c59945c18bb25607b026a20614f7eb1b5b”,”caption”:”Bloom the gelatin: Place the remaining 1/4 cup water in a small bowl. Sprinkle with the gelatin and let sit until softened, about 5 minutes.”,”image”:{“id”:”0328a7c59945c18bb25607b026a20614f7eb1b5b”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-06T07:40:47.917-04:00″,”updated_at”:”2017-05-06T07:40:47.917-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0510.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”3f6b2eef3dbd3aeca976905a87f6377c2c4373fc”,”caption”:”Heat the dragon fruit purée: In the meantime, transfer the dragon fruit purée to a small saucepan. Bring to a simmer over medium heat, but do not let it come to a boil.”,”image”:{“id”:”3f6b2eef3dbd3aeca976905a87f6377c2c4373fc”,”width”:3000,”height”:2002,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-05T15:11:55.005-04:00″,”updated_at”:”2017-05-05T15:11:55.005-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0578.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”e533b7357ad354d23866053033473ea51c3c6ac0″,”caption”:”Dissolve the gelatin: Remove the dragon fruit purée from the heat, add the bloomed gelatin, and whisk until fully dissolved.”,”image”:{“id”:”e533b7357ad354d23866053033473ea51c3c6ac0″,”width”:3000,”height”:2002,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-05T15:11:55.051-04:00″,”updated_at”:”2017-05-05T15:11:55.051-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0599.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”0c015a4f8def4e37b5188cea437329e3a15314cf”,”caption”:”Chill to set: Pour the mixture into the prepared baking dish. Refrigerate until set to the touch, 1 to 2 hours.”,”image”:{“id”:”0c015a4f8def4e37b5188cea437329e3a15314cf”,”width”:3000,”height”:2002,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-05T15:11:55.104-04:00″,”updated_at”:”2017-05-05T15:11:55.104-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0610.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”fef7ab5b72f9a5e554ebd55608b47a0ea0b5208f”,”caption”:”Bloom the gelatin: Place 1/2 cup of the coconut milk in a small bowl. Sprinkle the gelatin over the coconut milk and let sit until softened, about 5 minutes.”,”image”:{“id”:”fef7ab5b72f9a5e554ebd55608b47a0ea0b5208f”,”width”:3000,”height”:2002,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-05T15:11:54.992-04:00″,”updated_at”:”2017-05-05T15:11:54.992-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0531.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”9c680b8556fe0a8203ddb91bcef5b126d5a35c23″,”caption”:”Heat the coconut milk: Meanwhile, heat the remaining 1 1/2 cups coconut milk in a small saucepan over medium heat until simmering, but do not let it come to a boil.”,”image”:{“id”:”9c680b8556fe0a8203ddb91bcef5b126d5a35c23″,”width”:3000,”height”:2002,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-05T15:11:54.994-04:00″,”updated_at”:”2017-05-05T15:11:54.994-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0567.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”93d977105955c6d901822ad76d86588faf99693a”,”caption”:”Dissolve the gelatin: Remove the coconut milk from the heat, add the bloomed gelatin, and whisk until fully dissolved.”,”image”:{“id”:”93d977105955c6d901822ad76d86588faf99693a”,”width”:3000,”height”:2002,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-05T15:11:55.121-04:00″,”updated_at”:”2017-05-05T15:11:55.121-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0618.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”7c252da2ec90bdb667315da493c177a6fb45cd54″,”caption”:”Cool the mixture: Let cool off the heat until room temperature, about 1 hour. Unlike the dragon fruit purée which went into the pan relatively warm, you want to cool the coconut milk mixture before pouring it onto the dragon fruit layer, otherwise you’ll displace some of the dragon fruit mixture and won’t have the pretty, even lines between layers.”,”image”:{“id”:”7c252da2ec90bdb667315da493c177a6fb45cd54″,”width”:3000,”height”:2002,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-05T15:11:55.195-04:00″,”updated_at”:”2017-05-05T15:11:55.195-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0634.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”f6e11a097a43d723dc62885331c384c17dd7a6ed”,”caption”:”Chill to set: Gently pour the cooled coconut milk mixture over the dragon fruit layer. Don’t pour in one spot (you’ll make a hole in the first layer), but pour slowly from side-to-side, working from one end of the pan to the other. Refrigerate until set, about 1 hour.”,”image”:{“id”:”f6e11a097a43d723dc62885331c384c17dd7a6ed”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-06T07:40:47.869-04:00″,”updated_at”:”2017-05-06T07:40:47.869-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0684.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”ed3c4ad730bfdccd98b92f51d7feb046ae189efa”,”caption”:”Boil the mango juice: Place the mango juice in a small saucepan and bring to a boil over medium heat. Boil for 1 minute, then remove from the heat to cool to room temperature. Transfer 1/2 cup of the boiled mango juice to a small bowl and refrigerate until completely cooled, about 20 minutes.”,”image”:{“id”:”ed3c4ad730bfdccd98b92f51d7feb046ae189efa”,”width”:3000,”height”:2002,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-05T15:11:55.025-04:00″,”updated_at”:”2017-05-05T15:11:55.025-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0561.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”33461f21acff6388d60b12963a16e726dc858d5b”,”caption”:”Bloom the gelatin: Once the 1/2 cup of mango juice is cool, sprinkle the gelatin over it and stir to combine. Let sit until softened, about 5 minutes.”,”image”:{“id”:”33461f21acff6388d60b12963a16e726dc858d5b”,”width”:3000,”height”:2002,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-05T15:11:55.252-04:00″,”updated_at”:”2017-05-05T15:11:55.252-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0522.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”226b44e64c61e9e03124aa666bfaa0f7bf3e9794″,”caption”:”Dissolve the gelatin: Add the bloomed gelatin to the still-warm mango juice and whisk until fully dissolved.”,”image”:{“id”:”226b44e64c61e9e03124aa666bfaa0f7bf3e9794″,”width”:3000,”height”:2002,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-05T15:11:55.152-04:00″,”updated_at”:”2017-05-05T15:11:55.152-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0624.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”79188307bdf3f0223d0a9bca7197c4b8ae08701f”,”caption”:”Cool the mixture: Let cool off the heat until room temperature, about 1 hour.”,”image”:{“id”:”79188307bdf3f0223d0a9bca7197c4b8ae08701f”,”width”:3000,”height”:2002,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-05T15:11:55.181-04:00″,”updated_at”:”2017-05-05T15:11:55.181-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0631.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”8dfde45dee5cd7d2b01d5b1b375423ec960adcdf”,”caption”:”Chill to set: Gently pour the cooled mango mixture over the coconut milk layer. Don’t pour in one spot, but pour slowly from side-to-side, working from one end of the pan to the other. Refrigerate until set, at least 2 hours more but preferably overnight.”,”image”:{“id”:”8dfde45dee5cd7d2b01d5b1b375423ec960adcdf”,”width”:3000,”height”:2002,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-05T15:11:55.297-04:00″,”updated_at”:”2017-05-05T15:11:55.297-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0690.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”a07792f5e5e4d35518fc5042075fa3d0c439de6e”,”caption”:”Cut and serve the jigglers: Invert the pan onto a cutting board and use a sharp knife to cut into square, or cut with cookie cutters for shapes.”,”image”:{“id”:”a07792f5e5e4d35518fc5042075fa3d0c439de6e”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:757,”created_at”:”2017-05-06T07:40:47.881-04:00″,”updated_at”:”2017-05-06T07:40:47.903-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0657.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};

Let’s have some fun with gelatin, you guys! I personally don’t think that jigglers should be reserved just for the kiddos, and here’s why: You can set nearly any liquid into a gelled state with very little effort and serve layered juicy, fruity squares of flair for your next book club, cocktail party, or even a playdate. Your friends will be seriously impressed. And when they ask you which box of powdered Jell-O mix you used, you can smile and say, “I didn’t. I just used some fresh ingredients and gelatin.” Then prepare for the round of applause and all the tags on Instagram.

With this recipe you’ll learn to combine three of my favorite liquids for jigglers — dragonfruit purée, coconut milk, and sweet mango juice — into a balanced bite of sweet, creamy, and tangy that’s juicier and fruitier than a strawberry Starburst. Here’s how to turn any liquid into jello from jellied desserts to jello jigglers.

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